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1 small eggplant/avocado
1 teaspoon salt
1/3 cup olive oil
6 corn tortillas (or chips)
1 large onion, chopped
1/4 pound mushrooms, sliced
1/4 cup slivered almonds
2 cloves garlic
1 (16 ounce) can tomatoes
1 (15 ounces) can tomato sauce
1 (4 ounce) can green chiles
1/2 cup black olives
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon coriander
3/4 pound Monterey jack cheese
1 cup sour cream
Cut eggplant in half lengthwise. Cut crosswise into 1/2-inch slices. Arrange
in pan single layer; sprinkle with salt. Brush with oil; broil.
Saute onion,
mushrooms and almonds in oil. Stir in garlic, tomatoes with liquid, tomato sauce,
chiles, olives, chili powder, salt, oregano and coriander. Bring to boil; lower
heat and cover 20 minutes; uncover, simmer 10 minutes.
In 2 1/2-quart dish,
layer 1/3 tomato sauce, 1/3 eggplant, 1/3 chips and Jack cheese. (Reserve
sour cream, 3/4 cup jack cheese and chips.) Bake at 350 degrees F for 45
minutes.
